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I am obsessed with Thai food. And that may be an understatement. I may need to say I’m OBSESSSSSSSED with Thai food! It’s so good. The mix of flavors that they put together, I never would have thought to do myself, but it works, and it’s amazing!! So I decided to figure out how to make it at home, and if it’s not crockpot worthy, I’ll probably not make it. So I had to figure out how to make it, and make it in the crockpot. Well, I’m happy to report that I DID IT! And it’s incredible. My poor family may be eating curry for the next few weeks!
Massoman Thai Curry – Cooked in the Crockpot
- 6-8 red potatoes
- 2 cups carrot chips (or thinly sliced carrots)
- 1/4-1/2 of a yellow onion
- 1 lb boneless skinless chicken breasts – cut into 1 inch strips
- 1 cup chicken broth
- 1 cup Peter Pan peanut butter
- 1 can of coconut milk
- 1 tablespoon garlic
- 1 tablespoon ground ginger
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest (and more for garnish if you want!)
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 tablespoon red pepper flakes (leave our if you don’t want it hot)
Start by cutting up your red potatoes into 1 inch square bites. Then slice your onion into thin strips. Add the potatoes, onion, carrots and chicken strips into a large crockpot. In a large separate bowl, stir together your peanut butter, coconut milk, garlic, ginger, lime juice and zest, fish sauce, red curry paste and red pepper flakes all together using a whisk. Once everything is creamed together, pour it over the top of the chicken/veggie mix in the crockpot.
Cook on low for 6-8 hours. Then serve over the top of white sticky rice.
This is so yummy, and The NEW Peter Pan Simply Ground Original gives the broth just the perfect amount of crunch. Plus, there’s no artificial colors, flavors or preservatives!
Want to save on your purchase of Peter Pan Simply Ground? There’s a digital coupon you can print for $.50 off! Then head to Walmart and grab yourself a jar. Mine was on the very top, if you have trouble locating it.